Crockpot Pernil (Pork shoulder)

Crockpot Pernil (pork Shoulder) Recipe

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Kathleen Penfold


Perfect for a lazy or crazy day.

★★★★★ 1 vote
A lot
10 Min
8 Hr


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6 lb
pernil (pork shoulder) (more or less)
2 clove
garlic, pasted -or-
1 tsp
garlic powder
2 pkg
sazon (i use the one with achiote for color)
1/4 c
adobo powder (more or less, to taste)
1 medium
onion, chopped

How to Make Crockpot Pernil (Pork shoulder)


  • 1Taking a small sharp knife, poke holes all over the pernil, particularly around any skin.
  • 2Mix the garlic, sazon and adobo together. Spread all over the pernil and rub in well.
  • 3Wrap the pernil in plastic or put in a sturdy bag. Refrigerate overnight.
  • 4Dump pernil and onion in crockpot. Cook on low for about 8 hours.
  • 5After cooking, if pernil has bones, pick them out along with the skin which should peel right away. Discard.
  • 6Pernil should shred on its own and create lots of juices. Serve with rice.

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About Crockpot Pernil (Pork shoulder)

Course/Dish: Pork
Hashtags: #crockpot, #pernil

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